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Breaking and Baking Bread in Toronto
This Sunday at the Gladstone Hotel, Coach House Books launches The Edible City: Toronto’s Food from Farm to Fork, a collection of new essays on all things edible in Hogtown that “dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches.” Every day until Sunday, [email protected] is publishing a tasty excerpt from the collection. Today, Torontoist’s own Jamie Bradburn wraps up the secret history of the city’s bakeries in “Not Loafing Around: Bread in Toronto.”